Not a cake, or a biscuit, it is more of a sandwich cookie, a traditional argentine sweet and the perfect base for dulce de leche. With Arabian origins they were brought to Argentina by the Spanish, and have slowly evolved overtime and like most food in Argentina, they have been reinvented across the country and changing in many provinces. Alfajores Marplatenses are from the Buenos Aires coast and are the standard assumption of Alfajores. An alfajor can combine chocolate, dulce de leche, meringue, coconut, icing sugar, jam and even mousse.

340g Self raising flour

160g cornflour

60g cocoa powder

150g butter

2 eggs

Splash of milk

50g honey

1tsp vanilla extract

A jar of dulce de leche

Cream sugar, butter and vanilla extract.

Add egg and mix well using a fork.

Then add the milk.

Add dry ingredients in 2 stages, if necessary add a little more flour until becomes like pastry.

Chill the mixture for a minimum half an hour.

Roll out and cut into circles.

Cook in an oven of 180ºC/355°F for 10 minutes or until the biscuits are firm but soft when pressed.

Once baked cooked leave to cool and then sandwich two biscuits together with dulce de leche. To finish can be finished dipped in a chocolate ganache or sprinkled with icing sugar.